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Tuesday, January 18, 2011

Happy 1st Birthday, Yu Zhen!!

My 1st posting of year 2011 dedicated to my Princess 1st Birthday on 20 Jan 2011!! Been busy since last Christmas, already fulfilled my customer orders for Chinese New Year, but yet to start baking cookies for myself & family!! After my dear daughter birthday, finally can spare some time to start baking CNY cookies!!

This is also my 1st fondant tier cake creation! It has been some time I've handle marshmallow fondant and I've never use it to decorate a whole cake. Therefore is quite a challenge for me to create a tier cake without prior experience. So I've to search around the web site and learn a couple of crucial tips from my baking friends :) I'm not a very creative person so I choose a simple design. A pinky cake with small little flowers around it would not go wrong anyway, with an additional precious moment figurine, it helps to beautify the whole cake. Luckily I've manage to pull through with couple of hiccups in between.

A 4" strawberry madeira cake & and 6" lemon medeira cake. I've actually overbaked the 6" cake, as you can see the thick brown crust forming around the cake!

Ingredient

225gm unsalted butter

200gm sugar

225gm self-raising flour

115gm plain flour

4 eggs

1/2 tsp vanilla essence

1 lemon zest

Method

Sift flour together. Cream butter & sugar until light & fluffy.

Beat in eggs one at a time and beat till combined.

Mix in vanilla essence & lemon zest.

Fold in flour and mix evenly.

Pour batter into a lined 7" cake pan and bake in preheated oven at 160 deg cel for 60mins or until a skewer inserted comes out clean.

That is a beautiful creation! You show natural skill and talent if that is your first time decorating a fondant cake!I have a fondant birthday cake to do soon for a 1st birthday as well. I hope it turns out as professional as yours!

Peng's Kitchen

Welcome to Peng's Kitchen! I'm not a professional baker/chef. Just a simple Stay-at-Home-Mum enjoying baking & cooking for my 2 children and hubby. All recipes are tried and tested in my little kitchen. If you have any comments, do feel free to drop me an email at veronicachia@hotmail.com